Sift flour and baking powder and mix in all other ingredients - pistachios, butter, vanilla, salt, eggs and sour cream. Knead the dough and put it in the fridge for at least half an hour.

Peel and cut the peaches and save them for later. Beat the butter, brown sugar, almonds and eggs until smooth. Add heavy cream and stir. Chill it in the fridge for 30 minutes, so the filling thickens. Preheat the oven to 180 degrees Celsius.

Roll the dough and lay it in greased pan. Put dry beans on top of it (so the crust doesn't rise too much). Bake it for 10-13 minutes. Take the baked crust out of the oven, let it cool a bit, pour in the filling and arrange peaches on top. Bake it for another 25 minutes.

The cake looks very delicious! I love your photos, they are really great!I just baked a similar tarte during the weekend, where I mixed the almonds with toffee. Roasted almonds pair exceptionally well with peach.